Fantamtango Chenin Blanc

Shellfish, Spicy food, Lean fish, Mild and soft cheese

One sight: the Upper Blaauwklippen Valley on the Helderberg; one grape: Chenin blanc. The Helderberg is the natural monument of Stellenbosch, like the spine of some titan protruding the earth. This vineyard sits about 280 meters above the sea. Tucked into a deep kloof of the Helderberg rich in red and yellow grantic soils. It is cool, by Stellenbosch standards and receives ample rains in winter from the mountain catchment.

Grapes are hand picked and cooled overnight. The following morning they are put into the press and pressed as whole bunches. No sulphur, yeast, acid, enzymes or water were added. Very cloudy juice was transferred straight to a combination of conrete eggs and neutral oak barrels, with only the heaviest solids left behind. Fermentation took place over 4 weeks, after which full malolactic fermentation was completed. In Autumn wines were sulphured for the first time. Wines were bottled in January 2025 with nothing but a prebottling racking taking place.

The profoundest facet of wine, beyond its flavour, is when and where it can be utterly unique - otherwise all the wine in the world might as well come from a single factory in France (or Taiwan). Angus Paul Wines looks to identify that which makes South Africa unique; combining its old rocks, atavistic gees and quasi-indigenous varietals to produce wines that could only come from the windy Cape. Chenin blanc and Pinotage take the lead roles in the winery - along with a small but genuine supporting cast of other grapes - where they are left untampered to bear the transcription of the sunshine, soil and soul of the Western Cape.